Maryland Small Business Development Center
  • LOGIN
  • My Account
  • Logout
NAVIGATION

Restaurant Assessment

Complete the form below for a review of your food service business. If a statement is not applicable, or you don't understand it, leave (N/A) checked. Your total will be adjusted accordingly.

* Required

The Basics

Your business is making money. Healthy OK Sick N/A
You are paying your bills on time - especially invoices with discounts. Healthy OK Sick N/A
Your vendors and suppliers are shipping you with terms. Healthy OK Sick N/A
You are current with your taxes, permits, and licenses. Healthy OK Sick N/A
Your business is trending up overall since you opened. Healthy OK Sick N/A
Your business is trending up compared to last year. (comp #'s) Healthy OK Sick N/A
You comply with all Health Department Standards. Healthy OK Sick N/A
You have an effective and consistent customer service plan in place. Healthy OK Sick N/A
You work beside your employees to help them succeed in their job. Healthy OK Sick N/A

Finance

You reconcile your checking accounts. Healthy OK Sick N/A
You are producing regular, consistently formatted statements. (income statement, balance sheet, sources and uses of funds) Healthy OK Sick N/A
You operate with a rolling cash flow 12 - 18 months out. Healthy OK Sick N/A
Your receivables are current. Healthy OK Sick N/A
Shrinkage (bad debt, internal and external loss) is less than 2% of gross revenue. Healthy OK Sick N/A
There is a sales plan in place. Healthy OK Sick N/A
Your lease is competitive. Healthy OK Sick N/A
Your payroll is an acceptable percentage of sales. Healthy OK Sick N/A
A basic ratio analysis corresponds favorably to industry benchmarks. Healthy OK Sick N/A
You monitor and manage your Cost of Goods and Payroll according to business levels. Healthy OK Sick N/A

Operations

You always keep to your Posted Hours of Operation. Healthy OK Sick N/A
Vendors respond and deliver promptly and consistently and at convenient times. Healthy OK Sick N/A
You match packing slips with purchase orders with invoices and check quality of goods. Healthy OK Sick N/A
You have policies for damaged or spoiled supplies received from vendors. Healthy OK Sick N/A
The process of ordering and delivering product is adequately controlled. Healthy OK Sick N/A
Your system allows for orderly register “closings” at C.O.B. Healthy OK Sick N/A
You make bank deposits daily. Healthy OK Sick N/A
You record weather on your daily business summary report. Healthy OK Sick N/A
You anticipate business needs and work loads based on weather predictions and/or seasonal variations. Healthy OK Sick N/A

Supplies, Food and Produce

You store your goods so they can be rotated and used in the order received. Healthy OK Sick N/A
Portions are clearly defined, measured and controlled. Healthy OK Sick N/A
All prep work is complete by open of business or prior to peak business hours. Healthy OK Sick N/A
Prep work is done with attention to consistency and waste control. Healthy OK Sick N/A
Storage areas are clean, orderly, and kept at proper temperature. Healthy OK Sick N/A
Foods to be carried over are properly packaged, legended and dated, and kept at proper temperature. Healthy OK Sick N/A
Foods are disposed of properly in a timely fashion. Healthy OK Sick N/A
You are able to anticipate quantities and usage and order so that supply levels are adequate to meet customer demands with a minimum of spoilage. Healthy OK Sick N/A

Menus and Presentation

Menus are clean, attractive, easy to read, and understandable. Healthy OK Sick N/A
Lighting is adequate (or even enhancing). Healthy OK Sick N/A
Display menus/signage are attractive, distinct, easy to read, and clearly priced. Healthy OK Sick N/A
Cold/hot cases look full, fresh, and “ready for business.” Healthy OK Sick N/A
Cold/hot cases beverage and dispensers are maintained throughout the day to be ready at peak hours. Healthy OK Sick N/A
Visible cooking areas are clean, orderly, and constantly maintained. Healthy OK Sick N/A
These areas enhance the perception of your food. Healthy OK Sick N/A
Food is attractively and appetizingly presented to the customer Healthy OK Sick N/A

Location - Front of House

The front/entrance of your location is clean and in good condition. Healthy OK Sick N/A
Windows are clean. Healthy OK Sick N/A
All light bulbs are working and interior is well lit. Healthy OK Sick N/A
Window displays and signage are effective and in order. Healthy OK Sick N/A
Furnishings and décor are clean and in good condition. Healthy OK Sick N/A
Tabletops are clean. Healthy OK Sick N/A
Utensils, napkins, and condiments are clean and readily accessible (whether on the table or at a central station). Healthy OK Sick N/A
The floor is clean. Healthy OK Sick N/A
The bathrooms are clean. Healthy OK Sick N/A
The music is appropriate. Healthy OK Sick N/A
Refuse containers are periodically emptied and wiped down. Healthy OK Sick N/A
The shop opens daily "ready for business" regardless of your presence. Healthy OK Sick N/A

Location - Back Of The House

All equipment works and is safe and in good condition. Healthy OK Sick N/A
All prep stations are set up correctly and on time at the start of the day. Healthy OK Sick N/A
All food and beverage prep areas are thoroughly cleaned at C.O.B. Healthy OK Sick N/A
Floors are clean. Healthy OK Sick N/A
Storage areas are neat, orderly, and clean. Healthy OK Sick N/A
Cleaning supplies are properly stored. Healthy OK Sick N/A
Water temperatures are appropriate. Healthy OK Sick N/A
Food prep and utensil cleaning equipment is properly maintained. Healthy OK Sick N/A
All aspects of operations could withstand a health dept. inspection. Healthy OK Sick N/A

Personnel

Staff is stable and turnover manageable. Healthy OK Sick N/A
Employees clearly understand performance standards and friendly customer service. Healthy OK Sick N/A
Operational policy and procedures are clearly stated. Healthy OK Sick N/A
Employee discounts or purchase program are clearly defined. Healthy OK Sick N/A
Employees have an understanding of “product knowledge”, “selling techniques”, and “use of downtime.” Healthy OK Sick N/A
Training is provided. Healthy OK Sick N/A
Employees are properly groomed and attired. Healthy OK Sick N/A
The compensation system incentivizes behavior. Healthy OK Sick N/A
All behavior receives appropriate feedback, redirection, or reinforcement. Healthy OK Sick N/A
You solicit and listen to employees' ideas and suggestions. Healthy OK Sick N/A
You periodically " drop-in" on your day off to see if management is as good as it should be when you are not there. Healthy OK Sick N/A

Customer Service

You can describe your customer in detail in two or three sentences. Healthy OK Sick N/A
Merchandising (purchasing, display, signage, pricing) policy (checks, credit card, return, exchange, credit), promotional, marketing, or replacement decisions are made from a customer service perspective. Healthy OK Sick N/A
Your customers are greeted when they enter your shop. Healthy OK Sick N/A
Your employees answer the phone in a prescribed manner. Healthy OK Sick N/A
Customers are thanked when they spend money with you. Healthy OK Sick N/A
You have sat or eaten at every table in your shop. Healthy OK Sick N/A
You have had your restaurant “secret shopped.” Healthy OK Sick N/A
You have a "complimentary drink or menu item" budget. Healthy OK Sick N/A

Marketing

You have identified the most effective means of communicating with your customer. (neighborhood, community, local, regional resources.) Healthy OK Sick N/A
You capture customer information for mailing or direct contact. Healthy OK Sick N/A
You contact customers on a regular basis. Healthy OK Sick N/A
You have a marketing plan and a budget. Healthy OK Sick N/A

Competition

You patronize the competition. Healthy OK Sick N/A
You are familiar with competitors' marketing, menu, pricing, and policy practices. Healthy OK Sick N/A
You are beating the competition. Healthy OK Sick N/A
You consider having "loss leaders" that are readily reorderable and might enhance customer loyalty. Healthy OK Sick N/A
You understand where else a customer might spend the dollars that would be spent in your shop. (substitute, complementary, or alternative products) Healthy OK Sick N/A

Loss Prevention and Safety

Shop and register keys are in management's possession at all times. Healthy OK Sick N/A
Customer entry chimes (bell) work. Healthy OK Sick N/A
Stockroom and office doors are closed and secure. Healthy OK Sick N/A
Rear entrances are locked. Healthy OK Sick N/A
You conduct regular inventory plus "spot check" inventory on costly goods. Healthy OK Sick N/A
Emergency numbers are clearly posted in front and rear of shop. Healthy OK Sick N/A
Fire extinguisher and first aid kit are in good order. Healthy OK Sick N/A
Exits clear, exit signs and emergency lights are working. Healthy OK Sick N/A
Bathrooms are monitored by staff. Healthy OK Sick N/A

Technology

You employ a computerized Point of Sale system that provides effective data and control. Healthy OK Sick N/A
It integrates to accounting and inventory systems. Healthy OK Sick N/A
It provides information for adequate and timely reordering. Healthy OK Sick N/A
It captures customer information. Healthy OK Sick N/A
You have a Website. Healthy OK Sick N/A
You have done a “Technology Assessment” to determine appropriate technology applications and cost/benefit for your business. Healthy OK Sick N/A

I'm Starting A Business

If you are planning to start, or even thinking of starting, this will assess your readiness.

Smart Start Assessment

I'm A Business Owner

If you are already in business, this assessment will help us determine your needs.

Get Consulting

Newsletter Signup

Signup for our newsletter and you will receive regular updates on news, events and promotions.


Top
HomePrivacy PolicySite Map
© Maryland SBDC. All Rights Reserved. Website Design by Sprout Creatives